Su-style is to take the rich flavor, oil and sugar are focused on, and preferred in the fluffy nowadays moon cake filling varieties, the main ingredient is more than just melon, moon cake filling according to the different raw materials to be classified. 1 pure lotus seed paste filling: refers to the filling in addition to sugar, oil and fat, all other raw materials for the lotus seed, can not be mixed with beans and other high starch content of raw materials.　2 lotus seed paste filling: refers to the filling in addition to sugar, oil and fat, in addition to lotus seed as the main raw material, can use beans and other starch raw materials.　3 Bean paste filling: refers to the use of a variety of beans, sugar, oil and fat as the main raw materials made of fine powder filling.　4 bean paste filling: refers to the use of a variety of beans, sugar, oil and fat as the main raw material made of fine sand-like filling.　5 pure chestnut filling: refers to the filling in addition to sugar, oil and fat, other raw materials for the chestnut, can not be mixed with other starch materials.　6 chestnut paste filling: refers to the filling in addition to sugar, oil and fat, chestnut as the main raw material, can use other starch materials.　7 fruit paste filling: refers to the filling made of natural fruit pulp or juice as the main raw material. Including fruit paste filling, fruit sauce filling.　8 fruit flavor filling: refers to the filling used less natural fruit pulp or juice, or not using natural fruit, the use of fruit flavoring blended into a fruit-flavored filling. 9 pure water bean paste filling: refers to the filling of beans, sugar, water as the main raw materials, without the use of fats and other non-leguminous starch raw materials, high water content, need to be sealed packaging to preserve the delicate, tender shape of the filling.　10 water bean paste filling: refers to the filling of beans, sugar, water as the main raw materials, can use part of the non-bean starch raw materials, do not use oil, high water content, need to seal the package to preserve the delicate, tender filling.　11 pure water bean paste filling: refers to the filling of beans, sugar, water as the main raw materials, without the use of oil and other non-bean starch raw materials, high water content, need to seal the packaging to preserve the freshness of the sandy, tender filling.　12 water bean paste filling: refers to the filling of beans, sugar, water as the main raw materials, can use part of the non-leguminous starch raw materials, do not use oil, high water content, need to seal the package to preserve the freshness of the sandy, tender filling.　13 vegetable filling: refers to fillings made of fresh vegetables or vegetable juice as the main ingredient. Including radish filling, horseshoe filling, taro filling, eight treasure filling, sweet corn filling and other mixed vegetable filling.　14 vegetable-flavored filling: refers to the use of less fresh vegetables in the filling, modulated into a filling with vegetable flavor.　15 Nut filling: refers to the filling made of walnuts, pine nuts, olive kernels, almonds, melon seeds, sesame seeds, peanut kernels and other nuts and sugar as the main raw material.16 Other flavor fillings: fillings other than the above fillings. Including coconut filling, sesame filling, five kernel filling, meat flavor filling, milk flavor filling, tea flavor filling, cocoa flavor filling, coffee flavor filling. The following is an example of the production process of fruit moon cake filling:1.1 Materials1.1.1 Raw materials Commercially available fresh fruits: pineapple, peach, mango, strawberry.1.1.2 Excipients Sugar, chestnut gum, carrageenan, raw oil, clarified flour, etc.1.2 Production process Fruits → washing → peeling, de-core → crushing → half of the crushed fruits → sugar → mixing boiling → chestnut gum half of the broken fruits mixed with carrageenan → continue boiling Fruits mixed with carrageenan→continue boiling→continue boiling→additives→fruit pulp finished clarified noodles+raw oil+water 1.2.1 Firstly, wash the commercially available fruits, peel and core them, and then crush them with a crusher.1.2.2 Add half of the crushed fruits, granulated sugar, and chestnut gum into a sandwich pot, cover it with a lid, turn on the machine to mix and heat it up, and control the surface temperature of the oil temperature to be below 180°C.1.2.3 With the rest of the half of the Fruit pulp dipped into the weighed carrageenan, required to soak through, if not soaked through can add a small amount of water. Weighed clarified noodles and raw oil together with the opening of the water oil pulp (raw oil to retain a little in the later process to add).1.2.4 The syrup in the laminated pot boiled for about 80min and then removed from the lid, add soaked carrageenan continue to heat. With the dissolution of carrageenan and the occurrence of adhesive action, the filling is gradually thickened, continue to cook to about 150min, at this time to add the clarified water and oil slurry continue to simmer.1.2.5 Continuous heating and stirring, while adding a little raw oil, evaporation of water to make the fruit pulp ripe hair, this time, the pulp gradually become transparent, and then add other food additives (citric acid, preservatives, etc.). To be volatile to meet the requirements of water on the pot (after testing the moisture of 16% to 18%), with an iron plate loaded and cooled, that is, the pulp finished product